The original recipe called for ground beef, but I always use turkey. The loaves have a great sweet and savory flavor. This one was inspired by a recipe in Family Circle.

• 1 1/4 pounds lean ground turkey
• 2/3 cup rolled oats
• 1/2 cup sweetened applesauce
• 1 large summer squash, shredded
• 2 large carrots, peeled and shredded
• 3 tablespoons ketchup
• 1 egg, slightly beaten
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 plus 1/8 teaspoon salt
• 1/2 black pepper

Heat oven to 350 degrees. Coat 6 small loaf pans with nonstick cooking spray.

In a large bowl, mix together all ingredients. Spoon into prepared loaf pans. Bake for 45-55 minutes or until internal temperature registers 160 degrees on an instant-read thermometer. Cool slightly before turning out as they tend to be crumbly.

Serves 6

Here is a nice salad featuring kale and butternut squash. I like to make a batch and take it to work for lunches. This recipe is from the blog, Tartelette.

• 1 1/2 cups quinoa (I used red)
• 3 cups water
• 2 teaspoons olive oil, divided
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 1/2 cups peeled, cored and diced butternut squash
• 1 1/2 cups roughly chopped kale (previously washed and cleaned)
• 2 teaspoons fresh thyme, chopped
• vinaigrette (recipe here)

In a large pot, bring the quinoa and water to a boil, reduce the heat and simmer, covered until all the water has been absorbed (about 20 minutes). Remove from the heat, fluff with a fork and place in a large bowl to cool for 20 minutes.

In the meantime, heat one teaspoons olive oil in a large skillet, add the onion and cook until it turns translucid. Add the garlic, butternut squash and kale. Cover with a lid and cook for about 10 minutes on medium-low heat. Remove the lid, check that the butternut squash is tender but not mushy or hard when you poke a piece with a knife. Add the thyme and continue cooking until the all the liquid creating by the cover has evaporated.

Let cool to room temperature. Gently fold the cooked quinoa and the cooked vegetables together along with the vinaigrette.

Serve room temperature or cold.

Makes 4 to 6 servings as a main dish.

Here’s a cake you can serve for the holidays and feel good about it, as it’s full of fruits and veggies. And don’t be nervous about the amount as they all blend in and bake nicely. The recipe calls for a 9 x 9 pan; I have an 8 x 8 and a 10 x 10 so used the larger. The cake came out a little short so I would recommend using a 9 x 9. The recipe is from Edible, A Celebration of Local Foods.

• 2 large carrots, finely shredded or grated
• 1 large parsnip, finely shredded or grated
• 1 medium zucchini, finely shredded or grated
• 1 tart apple, peeled, cored, and finely shredded or grated
• 1 1/4  cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 3 large eggs
• 1 cup granulated sugar
• 1/4 cup firmly packed light brown sugar
• 1/2 cup grapeseed oil, or another neutral-flavored oil
• 1 teaspoon pure vanilla extract
• 3/4 cup chopped pecans or walnuts, optional

Cider-Cinnamon Frosting

• 2 tablespoons unsalted butter, softened
• 3/4 cup cream cheese, room temperature
• 2 teaspoons apple cider
• 1 cup powered sugar, plus more if needed
• Pinch of ground cinnamon, plus more if needed, and 1/4 teaspoon for garnish
• 1/4 cup chopped pecans or walnuts, optional

For the cake:  Preheat the oven to 350 degrees. Grease a 9 x 9 inch square baking pan. Line the bottom of the pan with parchment paper; set aside.

In a medium bowl, toss together the carrots, parsnips, zucchini, and apple; set aside.

In another medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, and ginger; set aside.

In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until light and frothy. Add the oil and vanilla, and whisk until blended. Add the flour mixture to the sugar mixture and stir using a rubber spatula until just combined. Add the shredded vegetables, apple and the nuts, if using, and stir until they are completely coated with the batter. Spread the batter evenly into the prepared pan.

Bake on the middle oven rack until the cake is uniformly brown and quite firm when lightly touched in the center, and a toothpick inserted into the center comes out clean, 45 to 55 minutes. Let cool on a rack for 15 minutes, then invert onto another cooling rack. Peel off the parchment paper and invert back onto a rack to continue cooling for at least 1 hour.

For the cider-cinnamon frosting:  In a small bowl, add the butter, cream cheese and apple cider. Using a hand mixer (or paddle on a stand mixer) whip together on medium speed until very smooth, about 3 minutes. At low speed, slowly add the powdered sugar and cinnamon and beat until blended. Taste the frosting and add more powered sugar or cinnamon as needed.

Spread the frosting evenly over the top of the cake, and on the sides if desired. Sprinkle lightly with cinnamon and nuts, if using. Cover the cake in plastic wrap and refrigerate for at least 1 hour (poke several toothpicks in the cake to keep the plastic wrap from sticking). Serve chilled. Store in a covered container in the refrigerator.

Serves 16

The peppery arugula goes great with the salty salami, which will satisfy any Italian food cravings that come along. This recipe was taken from one of my favorite cookbooks, Eggs.

• 1 Teaspoon Canola Oil
• 1/4 pound Good Quality Salami, diced
• 8 Eggs
• 2 Tablespoons Milk
• Kosher salt
• Freshly ground pepper
• 1 1/2  Tablespoon Butter
• 1 Cup Arugula, firmly packed

Warm the canola oil in a nonstick frying pan over medium heat. Add the salami and cook, stirring occasionally, until browned in spots, 3-4 minutes.

Meanwhile, in a bowl, whisk together the eggs, milk, and a pinch each of salt and pepper. Continue whisking until the eggs are nice and frothy.

When the salami is well browned, reduce the heat to medium-low and add the butter. When the butter has melted, add the eggs and let cook until they just begin to set, about 1 minute. Using a heatproof rubber spatula, gently stir the eggs around the pan, letting any uncooked egg run onto the bottom of the pan. When the eggs are about half cooked, 1-2 minutes more, stir in the arugula. Stir gently, cooking until the eggs have set, about 1 minute more. Transfer the eggs to a warmed serving platter and serve right away.

Makes 4 servings

This is a simple and really delicious way to prepare Swiss Chard. It’s a great side for many different dishes. I found the recipe on the Food Network site.

• 3 Tablespoons Extra-Virgin Olive Oil
• 5 Cloves Garlic, sliced thin
• 1 Bunch Swiss Chard, washed, trimmed and cut into 2-inch pieces
• Sea Salt and freshly ground Black Pepper

In a large sauté pan, heat olive oil over medium-high heat. Add garlic and sauté until pale golden color, about 1 minute. Add Swiss Chard and sauté until soft, but still a little crisp, about 5 minutes. Season with salt and pepper.

Serves 2 to 4